Ingredients:

2 tsp. olive oil

1 ¼ lbs. lean ground beef, turkey or chopped chicken

1 large onion, peeled and chopped

1 large red, orange and/or green bell pepper, seeded and chopped

1 large zucchini or yellow squash, chopped

8 oz. fresh mushrooms, chopped

2 cloves garlic, peeled and chopped

1 bottle (46 oz.) reduced-sodium tomato or v8 vegetable cocktail juice

1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained

1 can (14 oz.) crushed tomatoes

1 tbs. fresh lime juice

1 tbs. ground cumin

1 tsp. cayenne pepper, or to taste

¼ cup fresh cilantro, chopped

¼ cup fresh parsley leaves, chopped

Directions:

1. In sauce pot over medium-high heat, cook oil 30 seconds or until heated. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally. Remove from skillet drain, if desired.

2. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover and bring soup just to a simmer (do not let boil). Let simmer 20 minutes, stirring occasionally. Stir in cilantro and parsley cover and let simmer 5 more minutes.

3. Garnish with shaved Parmesan cheese, if desired. Served with homemade cornbread, optional. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.

Bon Appetit!